Word: pianistics
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Dates: during 1970-1979
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Died. Pierre Luboshutz, 76, concert pianist; in Rockport, Me. Following his graduation' from the Moscow Conservatory in 1912, Luboshutz served as accompanist for such personalities as Gregor Piatigorsky and Isadora Duncan. He also did scores for Stanislavsky productions including Peer Gynt. Luboshutz first came to the U.S. in 1928 and began performing piano duet concerts in 1937 with his wife, Genia Nemenoff. For 30 years they toured the world, winning critical praise and popular success with their subtle interpretations of Mendelssohn, Mozart and Brahms...
...last year's musical hit Company, Composer Sondheim seemed cloned from Lyricist Sondheim. Indeed, the score packed so many syllables and notes into each bar that it gave the sensation of a double-crostic for the ear. As Pianist Artur Rubinstein observed: "A most brilliant score. I couldn't hear all the words, but then I don't hear all the words at the opera, either...
Alan Alda appears as a failed concert pianist turned journalist. He is assigned to interview a master pianist (Curt Jurgens), who treats him with impenetrable superiority until he notices Alda's hands. "Hands like yours are one in a hundred thousand," the maestro exclaims, with blurred syntax, seizing Alda's forearms and showing them off to his daughter (Barbara Parkins), who responds with pronounced interest. Naturally, Alda's frau (Jacqueline Bisset) doesn't at all care for the lavish attentions of Jurgens and his kinky retinue of friends, but Alda is too flattered to listen. When...
Died. Wynton Kelly, 39, jazz pianist; in Toronto. From the 1950s through the mid-'60s, Kelly was a catalytic figure in a number of groups featuring such improvisational superstars as Dizzy Gillespie,Miles Davis and the late Wes Montgomery. Kelly was credited with providing a vital blues-tinged version of the modern jazz idiom...
Died. Michael Field, 56, food expert and writer on the art of cooking; of a heart attack; in Manhattan. A successful concert pianist with a passion for cooking, Field started a culinary school and in 1964 turned his full attention to classic cuisine. He produced a series of literate cookbooks and debunked such myths as the need to wash mushrooms, devein shrimp and press garlic. He preached imaginative uses for leftovers, such as Armenian lamb pie made from roast leg of lamb. His books include Michael Field's Cooking School, Michael Field's Culinary Classics and Improvisations...